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Carrot Souffle

1 1/2 pounds (about 9) medium carrots, peeled
1 1/2 cups granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla extract
1/3 cup high gluten or bread flour
4 eggs, beaten
1/2 cup unsalted butter, melted
1 TBS. confectioners sugar

Steam or microwave carrots. (If using the microwave, add about 1/4
cup of water to the dish). Cook until very soft, drain. While
carrots are still warm, mash them, then transfer to a large bowl
and beat with an electric mixer for a couple of minutes to get the
carrots very smooth. Add granulated sugar, baking powder, vanilla
and flour; beat 3 minutes with the electric mixer at medium speed
until very smooth. Add eggs one at a time beating well after each
addition. Gradually add the melted butter and mix in well. Spray
a 1 1/2 quart baking dish (make sure the dish is deep because it
will puff up) with vegetable spray. Spoon in the carrot mixture,
bake at 350F for about 1 1/2 hours or unt il top is a light golden
brown. Remove from oven and sift the confectioners sugar over the
top of the souffle. Serves 6-8


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